I can’t think of anything more comforting than starting the day with a bowl of porridge and a cup of tea. This is a bit of a posh porridge: I’m using classic Earl Grey tea to gently infuse the fruit and I’m enhancing the oaty porridge with a lovely vanilla dimension. Believe me, it’s heaven in a bowl.
Wanna see how easy it’s done? Watch me make this yummy porridge here.
This is a recipe from my first book.
For the stewed fruit:
400ml water
2 Earl Grey teabags
150g sugar
2 pears
10 dried apricots
30g dried cranberries
10 dried prunes
For the porridge:
220g rolled oats
1.4 litres milk
4 tbsp sugar
1/2 tsp Anne’s Sweet Spice
a pinch of salt
1 vanilla pod
Serves 6 • Prep 20’ • Cooking 15’ • Easy
Bring 400ml water to the boil, pour into a saucepan and add the teabags.
Cover and leave to soak for 5 minutes.
Meanwhile, peel the pears, cut them into quarters, core and cut into small, bite-sized chunks. Cut the apricots and prunes into halves.
Discard the teabags from the infusion, add the sugar, pears, apricots and cranberries. Simmer for 4 minutes on a medium heat, then add the prunes and simmer for another 3 minutes until the pears are tender. Take out the fruit with a slotted spoon and put into a bowl. Turn up the heat and boil the syrup
for 8 minutes for the liquid to reduce.
Meanwhile, make the porridge. Put the oats into a saucepan, add the milk, sugar and Sweet Spice (or cinnamon). Slice open the vanilla pod, carve out the vanilla seeds and add both the pod and the seeds to the porridge. Bring to a boil, turn down the heat, and simmer for another 2 minutes, stirring all the time. Remove the vanilla pod and let the porridge rest for a minute before serving.
Serve the porridge topped with the stewed fruit and pour some of the syrup over it.
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